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German White Chocolate Cake
(6 servings)

2 1/2 c cake flour
1 ts baking soda
1/2 lb unsalted butter
1 1/2 c sugar
4 lg eggs, separated
4 oz white chocolate, melted in 1/2 c boiling water and cooled
1 ts vanilla extract
1 c buttermilk
1 c shredded unsweetened coconut
1 c chopped pecans

1 c evaporated milk
1 c sugar
1/4 lb unsalted butter
3 lg egg yolks
1 ts vanilla extract
1 c chopped pecans
1 c shredded unsweetened coconut

Position the racks in the upper and lower thirds and preheat oven
to 350 deg F. Lightly butter the bottom and sides of three 8 inch
round cake pans. Line the pans with parchment paper. Dust the
bottom and sides with flour; tap out the excess.

Into a medium bowl, sift the cake flour and the baking soda. Using
an electric mixer set at mdeium speed, cream the butter and the
sugar in a large bowl until light and fluffy, about 5 minutes. Beat
in one egg yolk at a time, blending well after each addition. Beat
in the melted white chocolate mixture and the vanilla. At low speed,
blend in the sifted flour mixture alternately with the buttermilk;
do not overbeat. Fold in the coconut and pecans.

Beat the egg whites until stiff peaks form. Blend 1/3 of the egg
whites into the cake mixture to lighten it; carefully fold in the
remaining egg whites. Spoon the batter into the prepared pans.

Bake until the cake springs back when touched in the center and a
cake tester inserted in the center of the pans comes out clean,
about 35 to 40 minutes. Transfer the cakes in the pans to wire
racks and cool 10 minutes. Invert the cakes onto the wire racks,
carefully peel off the parchment paper, and cool completely.

In a heavy medium saucepan over medium heat, combine the evaporated
milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring
constantly. Do not let mixture boil fast; lower the heat if necessary.
Remove from heat and stir in the vanilla, pecans, and coconut.
Plance the saucepan into a bowl filled with ice and stir constantly
until the frosting is cool and slightly thickened.

Place a cake layer on a serving platter. Spread 1/4 of the frosting
evenly over the cake layer, making sure to spread it all the way
to the edges. Top with the second layer, and spread with 1/4 of
the frosting. Top with the third cake layer. Evenly frost the top
and sides of the cake with the remaining frosting.


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